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I've been making my own yogurt, off and on, for about three decades I'd say. Thirty years...wow...sounds so long when I write it out! There have been periods of time when I bought the plain, live culture kind of yogurt at the store (at the time the kids were very small and it just seemed like making it myself was just one more thing to add to a long list). When I develop the routine, however, it's really not a time consuming or complex process. Not only that, even the very BEST mass produced yogurt I can buy, doesn't compare with the flavor of homemade. When my kids even noticed the difference, that said something.
These little processes...routines...food rituals, are what fill life out for me. They may be simple acts, but so critical to actually forming a healthy relationship with food. The same could be said for any kind of attentive cooking, preserving and growing one's own food. Sure, there are prepared foods that I purchase, but I like to limit those to the most basic...and as is often advised, five ingredients or less. Even then, I occasionally indulge in something more elaborate (good frozen pizza, healthy veggie pot pies, etc.). But I always feels better in spirit when what I eat has had my hands in the process of preparation.
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